Chanterelles with Sage, Roasted Pork Tenderloin & Polenta Recipe - (4/5)

Ingredients

• MUSHROOOMS:
• 1 pound Chanterelle mushrooms (you can substitute cremini mushrooms)
• Olive oil
• 1 pat unsalted butter
• 1 garlic clove, finely minced
• 1 tablespoons fresh sage (or fresh parsley)
• 1/3 cup white wine (I used sauvignon blanc)
• Salt
• Pepper (optional)
• POLENTA:
• 1 cup water
• 1 cup whole milk
• 1/4 cup corn meal
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon salt
• Chicken stock (optional)
• PORK TENDERLOIN:
• 1 pork tenderloin, room temperature (to cook more evenly)
• Salt & pepper
• 1 cup chicken stock
• 3 tablespoons boiled apple cider syrup (I buy online at King Arthur flour) or 1/2 cup Unsweetened apple cider
• Splash white wine